POSITION SUMMARY:

The Cook is primarily responsible for preparation and the cooking of dough products, non-pizza food products, vegetables and other foodstuffs for consumption in the restaurants, carryout and/or delivery.

PRINCIPAL DUTIES & RESPONSIBILITIES:

The following represents the majority of the duties performed by the position, but are not meant to be all inclusive nor prevent other duties from being assigned when necessary. The duties identified below with an “*” have been determined to be essential functions of the position.

1. Adjusts thermostat controls to regulate temperature of oven, steam kettles, steam tables and hot holding equipment, and pasta cooker.
2. Measures and mixes ingredients according to recipe, using variety of kitchen utensils and equipment to prepare soups, salads, sauces, dough, cheeses, pizza crust, vegetables, sandwiches and casseroles.
3. Bakes, fries and microwaves main dishes and cooks or heats other foods.
4. Observes and tests food being cooked by viewing, smelling, piercing with fork, and testing temperature with a thermometer to determine that it is cooked.
5. Provides guidance to other kitchen employees during the preparation of food.
6. Washes, peels, cuts, dices and shreds vegetables and fruits to prepare them for use.
7. Maintains cleanliness and sanitation of the food preparation containers and areas including washing/sanitizing of all containers and utensils, preparation counters and tables, cleaning walls and shelves, clear crumbs away and wipe ovens and microwave, drain oil from, dissemble, clean and reassemble fryer, and sweep and mop floors.
8. Monitors equipment conditions and holding temperatures, and reports malfunctions or needed repairs to management.
9. Records product usage and waste on charts
10. Operates dishwasher.
11. Delivers clean plates, utensils, glasses, etc., to service areas either at the counter or dining room.

FORMAL EDUCATION:

Requires the equivalent completion of 9^th grade in school in order to be able to:

• Apply common sense understanding to carry out instructions furnished in written or oral form; to solve simple problems requiring standardized solutions.
• Add, subtract, multiply and divide all units of measure; to perform the four operations with like or common decimal fractions; to compute ratio, rate and percent.
• Recognize words and word meanings commonly found in procedural instructions business reports and food and non-food product labels, and restaurant menus.
• Construct and write simple sentences containing subject, verb, and object, series of numbers, names and addresses.
• To speak simple sentences, using normal word order and present and past tenses such as used to instruct employees in procedures and to maintain friendly conversations with customers. Requires the equivalent completion of 9^th grade in school.

FORMAL EXPERIENCE:

No previous experience is required for this position.

LICENSES/CERTIFICATES:

The position may require a Food Handler’s permit dependent upon the laws of the county in which the restaurant is located.

MACHINES, TOOLS, EQUIPMENT AND WORK AIDS:

Can opener, charts, pizza wheels, colanders, dicer, dishes, dishwasher, dockers, dough roller, forks, hot plates, kettles, knives, measuring cups, mixing bowls, mixer, ovens, paddles, pans, pizza pliers, pots, processor, scales, spatulas, spoons, recipes, rolling pin, slicers, storage bins, storage tank, fryers, pasta cookers, microwaves and warmers.

WORKING CONDITIONS:

The worker is subject to inside environmental conditions, which are protected from the weather, but not necessarily temperature changes. Exposure occasionally to extreme heat is present with temperatures sufficiently high to cause marked bodily discomfort. Wet and/or humid conditions are present where the worker comes into contact with water and other liquids.

ENVIRONMENTAL HAZARDS:

The position is not subject to any significant environmental hazards.

PHYSICAL DEMANDS – STRENGTH:

The Cook exerts up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects. The worker is required to perform most work from a standing position. Work may involve walking or sitting for brief periods of time.

PHYSICAL/SENSORY DEMANDS:

• Reaching, stooping, kneeling, handling, fingering, feeling, lifting, carrying, standing, walking, pushing and pulling is required frequently in the preparation and cooking of products.
• Normal visual acuity is required to read labels and menu instructions.
• No special hearing requirements are associated with the position.
• Taste and smelling senses are required to determine the quality of the food product.

SUPERVISION AND GUIDANCE:

The position provides guidance to other restaurant employees in the daily preparation of food.

INTERPERSONAL CONTACTS:

Regular internal contacts with management personnel and co-workers to give and exchange information. External contacts with delivery personnel and maintenance suppliers that require understandable and clear communications to transmit and receive information.

Occasional external contact with guests/customers that requires friendly, pleasant, enthusiastic, understandable and clear communications to transmit and receive information and to maximize the customer’s positive feeling about their dining experience.